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Raisio plc's Research Foundation

General information on Raisio plc’s Research Foundation​

Raisio plc’s Research Foundation supports scientific research primarily related to the development of foods, food ingredients and their production methods.​ The Research Foundation also supports research related to safety of food products and commercialization of food products.​

In recent years, the Research Foundation has executed its activity mainly by admitting personal salary grants for postgraduate studies, aiming to complete a doctoral dissertation​ and by annually granting scholarships for good master’s theses in the field of the Foundation’s activities.

2022 postgraduate scholarships

At its meeting held on November 29, 2021, the Board of Directors of Raisio plc’s Research Foundation has decided to award a total of EUR 82,800 in post graduate research grants for 2022. The grants are intended as a salary grant for a doctoral student. A doctoral student whose PhD topic is once awarded with a research grant of the Foundation has the opportunity to receive a salary grant for a maximum of four years, provided that the studies proceed according to plans. Continued postgraduate grants are decided annually on the basis of a separate application.

Based on the public grant application process held in October 2021, 13 grant applications were submitted to the Foundation within the deadline. The total amount of funding requested was € 276,668.

The grants for 2022 were distributed as follows:

Katja Kantanen, Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki

Dissertation title: Reduction of oligosaccharides from meat analogues utilizing fermentation, germination and enzymatic treatment

The dissertation focuses on the effects of fermentation, germination and enzymatic treatment of faba bean on high moisture extrusion and on the content of oligosaccharides like raffinose, stachyose and verbascose and on the structure, physico-chemical and sensorial properties of meat analogues.

Anton Örn, Laboratory for Molecular Research and Technology, Faculty of Science and Engineering, Åbo Akademi University

Dissertation title: Synthesis of rare sugars through site-selective epimerization

The thesis work aims to develop a cost effective production method for psicose that is based on the site-selective catalytic epimerization of fructose. The goal can be achieved by studying the materials and mechanisms of the required multiphase catalytic systems in detail.

Enni Mannila, Food Chemistry and Food Development, Department of Life Technologies, Faculty of Technology, University of Turku

Title of the PhD work: Oats in a gluten-deficient diet – metabolic, microbiomic and postprandial responses in metabolically challenges volunteers.

The PhD work studies effects of long-term oat consumption on blood count and metabolic products in blood circulation, perceived gut well-being, gut microbiota, short-chain fatty acids, plasma antioxidative capacity, inflammation markers and changes in postprandial responses.

Scholarships in 2022

In 2022 the Board of Directors of the Foundation has granted seven scholarships for master’s theses. The value of one scholarship is €500.

Recipients of scholarships

University of Eastern Finland

Tella Jokinen, master’s theses: Elintarvikkeiden säilyvyys: Sinisen valon vaikutus hiivojen ja homeiden kasvuun kinkkuvoileipäkakun pinnalla

Mikael Smolander, master’s theses: Höyryllä ja kuumalla kiertoilmalla kypsennyksen vaikutus kanatuotteiden kypsennyshävikkiin, aistinvaraisiin ominaisuuksiin ja säilyvyyteen

University of Turku

Iida Ikonen, master’s theses: Reducing antinutrients in faba bean (Vicia Faba) with lactic acid fermentation

Master’s theses: Inhibition of starch retrogradation by soluble soybean polysaccharides with different molecular weights and degrees of esterification

University of Helsinki

Annika Johansson, master’s theses: Validation of selection tools for leaf blotch resistance in Finnish spring wheat (Triticum aestivum L.) breeding program

Olli Pitkänen, master’s theses: Prosessoitu härkäpapu rypsin korvaajana lypsylehmien ruokinnassa ja pötsisuojattu metioniini sen täydentäjänä

Fabio Tuccillo, master’s theses: Characterization of the volatile profile of faba bean (Vicia faba L.) protein concentrate, isolate, and flour before and after high moisture extrusion

A donation of EUR 500 000 to University of Turku for a professorship in Food Development with special focus on Nordic foods​

In 2018, Raisio plc’s Research Foundation decided to donate funds to the University of Turku to a professorship in the Food Chemistry and Food Development Unit of the Faculty of Science and Technology. The new professorship focuses on the study of the plants cultivated in Finland, supports the export of Finnish foods that are based on sustainable development, and promotes well-being by advancing the development of healthy foods.​

The donation of EUR 500,000 from Raisio plc’s Research Foundation covers the basic funding of the professorship for the first five years, i.e., 2019–2023. The University of Turku appointed PhD Kati Hanhineva for the position. Read more from University of Turku’s online news.​

The Board of the Foundation

Members of the Board of the Raisio plc’s Research Foundation:
President, CEO Pekka Kuusniemi, Raisio plc, Chairman of the Board
Professor Maija Tenkanen​, University of Helsinki
Member of the Board Erkki Haavisto, Raisio plc
Professor Tapio Salmi, Åbo Akademi
Ph.D. Jussi Manninen, VTT
Product Development Director Aino Sivonen, Raisio plc

Contact

General topics related to Foundation and scholarships: tutkimussaatio(at)raisio.com 

Representative: Director of Research, Ingmar Wester, ingmar.wester(at)raisio.com, Tel. 050 601 32​

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